Baileys Chocolate Cheesecake No Bake
#Cheesecake #Baileys #Chocolate
Baileys Chocolate Cheesecake No Bake
How to make a Bailey Chocolate Cheesecake without having to bake it. This is a full video tutorial and recipe. Easy to follow along with steps.
FULL RECIPE
TIMINGS:
Prep Time: 30 mins.
Setting Time: 5 hours.
Total Time: 5 hours 30 mins.
SERVINGS:
Serves 16 people.
INGREDIENTS:
For the biscuit base
• 1 ½ cups (150g/5oz) digestive biscuit.
• 1 ½ cups (150g/5oz) hobnob biscuits.
• 10 ½ tablespoons (150g/5oz) butter, melted.
For the cheesecake
• 3 ⅓ cup (750g/26oz) cream cheese full fat or mascarpone.
• 1 cup (125g/4 ½ oz) icing sugar.
• 1 ¼ cups (300ml/10.14 fl oz) double cream.
• 8 tablespoons (130ml/4.3 fl oz) Baileys Irish Cream.
• ⅔ cup (100g/3 ½ oz ) milk chocolate grated.
For the ganache
• ⅔ cup (100g/3 ½ oz) dark chocolate.
• 8 tablespoons (130ml/4.3 fl oz) double cream.
For the decoration
• ¾ cup (200ml/6.7fl oz)l double cream.
• 1 tablespoon of icing sugar.
• 1 teaspoon of vanilla extract.
• 1 teaspoon of cocoa powder (optional).
• 2 tablespoons of milk chocolate grated.
• 14 - 16 chocolate truffles - Baileys or Lindt Lindor.
METHOD
To make the biscuit base:
1. using a food processor blitz the biscuits into crumbs or place them in a bag and bash them with a rolling pin.
2. Pour the biscuit crumb into a bowl and add the melted butter and mix.
3. Using a spoon press the mixture into the bottom of an 8 /20cm springform tin.
4. Place in the refrigerator for 30 minutes to set.
For the cheesecake filling:
1. Whisk the cream cheese and icing sugar together until smooth.
2. Add the double cream and the Baileys Irish Cream and whisk again until the mixture is thick and holds its shape. Fold in the grated chocolate.
3. Pour the mixture into the tin on top of the biscuit base and smooth with a spatula or spoon.
4. Place in the refrigerator for a minimum of 4 hours or overnight to set.
For the ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.
To decorate:
1. Using a warm knife insert it between the chocolate ganache and the side of the tin and slide the knife along the side of the tin until the chocolate ganache is released from the tin.
2. Remove from the tin and place it on a serving plate.
3. Whip the double cream with icing sugar and vanilla essence.
4. Fold in a teaspoon of cocoa powder.
5. Pipe the cream around the sides of the cheesecake.
6. Place the chocolate truffle on top of the cream.
7. Sprinkle the grated chocolate on top of the chocolate ganache.
8. Place in the refrigerator until your ready to serve and store any leftovers in the refrigerator and eat within 2 days.
9. Mmm Scrummy!!!
Cheesecake On A Stick Covered With Chocolate ll Chocolate Cheesecake On A Stick ll Kuchen am Stiel
This cheesecake on a stick covered with chocolate is so famous everywhere. But don't you worry because now we can make them at home! Dipped and covered in chocolate, Rich with your favorite and colorful topping, sweet, and creamy delights are everyone favorites. But you need to remember, having 1 slice only isn't enough! Chocolate cheesecake on a stick is also a good treat for birthday or even snacks at home! So make sure to gather all the ingredients and let's rock our kitchen and make this SUPER TASTY chocolate cheesecake covered with chocolate!
As for the ganache, we already made them on the previous videos, I'll link the video below :)
Ingredients:
For cheesecake crust
- 170 gr plain crackers (oreos, any kind of cookies or crackers)
- 1/3 cup sugar
- 1/2 tsp salt
- 1 tsp lemon zest
- 6 tbsp butter, melted
For the filling
- 3 packages cream cheese, softened
- 1/3 cup sugar
- 2 tsp lemon zest
- 1/2 tsp salt
- Juice of 1 lemon
- 2 tsp vanilla extract
- 3 tbsp corn starch
- 3 whole eggs (room temperature)
- 1 egg yolk (room temperature)
- 3/4 cup sour cream
For the toppings (use your favorite one)
- Toasted walnuts
- Tosated hazelnuts
- Sprinkles
- Corn flakes
- Chocolate ganache
- White chocolate and green tea ganache
- Caramel
#cheesecakeonastickcoverwithchocolate#chcocolatecheesecake#schokokäsekuchen#KuchenamStiel
No Bake Chocolate Cheesecake | 6 ingredients! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢½ cup melted butter
▢300 grams Oreo cookies with filling (1 regular pack, 25 cookies)
▢200 grams good quality chocolate (or about 1 ¼ cups chocolate chips)
▢1 ½ cups heavy whipping cream divided, cold
▢750 grams cream cheese (24 oz or 3 packages), room temperature
▢255 grams powdered sugar (2 cups)
Instructions
In a food processor, process the butter and cookies until cookies are fine crumbs and the mixture starts to stick together.
Place a piece of parchment paper in between the bottom and the rim of a 9″ springform pan (optional — just helps to remove the cheesecake later).
Press the crust mixture firmly into the bottom of the pan and about ½ up the sides. Set aside.
In a medium bowl, combine chocolate and ½ cup cream. Microwave in 20-30 second intervals on high, stirring well each time, until melted and smooth. Set aside to cool slightly.
In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and melted chocolate, and beat on low speed until combined.
In a separate bowl, whip the cream until stiff peaks form. Fold into the cream cheese mixture with a spatula or an electric mixer on low.
Spread into the prepared crust, cover, and refrigerate for at least 6 hours or overnight. Slice and serve with whipped cream or as desired.
Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
Special thanks to Rolling Meadow for sponsoring this video!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#AnnaOlson #Chocolate #Cheesecake
DARK CHOCOLATE AMARETTO CHEESECAKE
Chill out with this amaizing cheesecake with intense taste of dark chocolate .
Enjoy!
Ingredients:
Cocoa sponge cake
2 eggs ????
50g icing sugar
1 tablespoon vanilla extract
50g unsalted butter (melted)
35g selfraising flour
15g cocoa
1/2 teaspoon salt
Dark chocolate filling:
250g mascarpone
60g icing sugar
1 tablespoon vanilla extract
200g dark chocolate (74%cocoa) melted
200g double cream
Mirror glaze:
110g sugar
30g cocoa
50ml cold water
75g double cream
5g gelatine +30ml cold water
2 teaspoons Amaretto
Music ???? YouTube Audio-Library
Making Amaretto Cheesecake
Join me for this totally-not-filmed-3-months-ago baking video!
Real talk though, this cheesecake was so good. I think it might be my favorite cheesecake I’ve ever made. Fair warning, it only freezes well for about a month. Afterwards, the glaze becomes dry and flakes off, losing its great taste and texture. The actual cheesecake part is still fine and safe to eat, just tastes like it’s topped with dry baking chocolate.
Music by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License